Once the tins are filled, I take them out and deliver them to each tenant. I had to meet the gas company at one of the properties at 7 the morning I was delivering cookies. I didn't think about how it is still dark around here at this time. I felt like Santa Clause. I snuck up on each porch and left the tin of cookies by the front door. I tip toed hoping I didn't wake anyone up. It was actually a lot of fun. If that santa clause position ever opens up, I'm definitely applying.
We typically make the usual cookies such as Chocolate chip, peanut butter, snicker doodle, and magic bars. I tried a new cookie this year. My sister had seen Chocolate Candy Cane Cookie recipe in a bon appetit magazine from 2005. She loves all things peppermint. I decided to give this one a try while I was baking. It is peppermint butter cream icing between two chocolate cookies...yum!
The finished product looks amazing. It tasted great too. However, the cookie part was a little too hard. I think it would be better with a softer cookie. The peppermint butter cream is delicious. The cookie is so pretty with the candy cane pieces. I give the cookie a 3 because it tasted great but I think some changes can be made to make it even better.
Cookie Ingredients:
1 3/4 cups all purpose flour
1/2 cup unsweetened cocoa powder
1/3 tsp. salt
1 cup sugar
3/4 cup unsalted butter, room temperature
1 large egg
Filling Ingredients:
1 cup plus 2 Tbl. powdered sugar
3/4 cup unsalted butter, room temperature
3/4 tsp. peppermint extract
2 drops red food coloring
1/2 cup crushed candy canes
Directions for cookies:
1. Whisk flour, cocoa, and salt in medium bowl to blend. Using electric mixer, beat sugar and butter in large bowl until well blended. Beat in egg. Add dry ingredients; beat until blended. Refrigerate dough 1 hour.
2. Preheat oven to 350°F. Line 2 baking sheets with parchment paper. Scoop out dough by level tablespoonfuls, then roll into smooth balls. Place balls on prepared baking sheets, spacing about 2 inches apart. Using bottom of glass or hands, flatten each ball to 2-inch round (edges will crack). Bake until cookies no longer look wet and small indentation appears when tops of cookies are lightly touched with fingers, about 11 minutes (do not overbake or cookies will become too crisp). Cool on sheet 5 minutes. Transfer chocolate cookies to racks and cool completely.
8 comments:
Lucky tenants!!! Those look tasty!!!-Kaiser
I think I will make these for a family gathering tomorrow night. how were you thinking you would improve the cookie part? -yates
I would start with something that may be more along a whoopie pie. Here is a site with different whoopie pie recipes: http://www.thekitchn.com/thekitchn/recipe-roundup/whoopie-pies-9-recipes-youll-absolutely-love-116225
update: I did do replace the cookie part with small whoopie pies. it tastes great! the result is not as pretty however, as the candy cane dusting sticks to the sides of the whoopie pies as well as the frosting. but, my baking has never been known for the aesthetic appeal.
thanks for the recipe!
(that above comment was from yates.) also, I used a vegan substitute for butter and this recipe for gluten- and dairy-free whoopie pies: http://www.chicagonow.com/gladly-gluten-free/2011/10/whoop-it-up-this-halloween-with-whoopie-pies/
I would try to use chocolate waffle cookies. One recipe here: http://www.tasteofhome.com/Recipes/Chocolate-Waffle-Cookies
There are others online. They are soft and pretty simple (and kind of neat).-Kaiser
Thanks for sharing the recipes. Yates, What did you do for a vegan substitute for butter? Kaiser, do you have a waffle iron. I would love to try the waffle cookies but I don't have the waffle iron.
I usually use earth balance, but have used other non-dairy margarines in the past.
I also used about 2 cu of powdered sugar, just because it makes a larger volume of icing (and its fluffier!) and then bump the peppermint extract up to 1 tsp.
(to some of your other comments, julie, I am not vegan, but I do opt for vegetarian and vegan substitutes when I can. for the past year and a half, I have been on a mostly gluten- free diet as well. these choices just make my body a lot happier! also, I have several friends with a range of dietary restrictions, so making gluten- and dairy-free treats means that everyone can eat them!)
-yates
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